Hearty and Delicious Dutch Oven Beef Stew with Red Wine
Make this delicious and comforting dutch oven beef stew recipe that is perfect for those cold and wintry days. Our beef stew is braised in red wine with chucks of carrots and bits of mushrooms. A hint of tomato mixed with red wine and some spices makes a savory sauce.
The beefy red wine sauce is perfect with the chunks of meat and carrots. We love to serve this stew over mashed potatoes for a comfort food dinner at its best.
We like to use a decent Burgundy wine for this stew for a great dept of flavor, but a good Cabernet, Merlot or Zinfandel will do perfectly as well. Invest in a decent bottle of red and white wine for cooking for the best flavor.
Delicious & Comforting Beef Stew with Onions, Carrots and Red Wine.
- 6 slices thick-cut bacon, diced
- 2 lbs. beef chuck, cut into 1-inch pieces
- salt and black pepper, to taste
- 1 small red onion, chopped
- 3-4 cloves garlic, minced
- 1 cup frozen pearl onions
- 2 large carrots, sliced diagonally
- 1 ( 8 oz.) package white mushrooms, roughly chopped
- 3 Tbsp. flour
- 2 Tbsp. tomato paste
- 3 cups dry red wine
- 1-1/2 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped
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Place top oven rack in the center position and pre-heat oven to 325°F.
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Heat a large Dutch oven over medium heat. Add bacon and cook, stirring occasionally, until crispy, approximately 4-5 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
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Drain and discard all but 1 tablespoon bacon grease from Dutch oven. Add beef chunks and season with salt and black pepper, to taste. Cook, stirring occasionally, until browned on all sides, approximately 4-5 minutes. Remove beef and transfer to the same plate with the bacon. Set aside.
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Add red onion, pearl onions, carrots, and garlic. Cook, stirring occasionally, until the veggies become fragrant and translucent, approximately 4-5 minutes.
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Add mushrooms and sprinkle with flour. Cook, stirring frequently, for 1-2 minutes or until the mixture starts to thicken.
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Return bacon and beef to the Dutch oven. Add tomato paste, red wine, beef broth, bay leaves, and fresh thyme. Season with additional salt and black pepper, to taste, and stir to combine.
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Increase heat to medium-high and bring to a gentle boil, stirring occasionally. Remove from heat, cover, and transfer Dutch oven into the pre-heated oven. Cook for 2½ to 3 hours, stirring every 40-50 minutes.
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Remove from oven and discard bay leaves and thyme sprigs. Serve immediately topped with fresh chopped parsley, if desired. Enjoy!
What are the best Meats to use for Soups and Stews?
Best Beef Stew Meats – We like to use cheaper cuts of meat like chuck or flank steaks. You can buy larger pieces of meat on sale and cut them into small pieces and freeze for use at a later date. Never pass up a good beef sale if you love making beef stews.
Our Favorite Dutch Oven – Every Home Should Have One.
Lodge 6 Quart Enameled Cast Iron Dutch Oven.
6 Quart Dutch Oven – the Lodge Dutch Oven is an enameled cast iron classic that’s great for preparing and serving memorable meals. Comes in 12 beautiful colors.
